A Low-salt chicken recipe —Tomato & basil chicken with zoodles

With the holiday season in full swing, it’s a sure bet you’ll be cooking more for the various people who will be showing up on your doorstep this time of year. So I’ve been busy clipping recipes that are low-salt, low-sugar and low-fat, are quick to make, and sound pretty tasty too to share with you.

This post is about a recipe for something called tomato & basil chicken with zoodles.

I saw this in a magazine but it’s also on the Foster Farms (a poultry brand) site.

Ingredients you’ll need are:

I like the inclusion of balsamic vinegar, that can fool your taste buds into thinking they’re getting sugar. I’d leave out the salt called for or salt very lightly if you think you need it.

The inclusion of zucchini noodles is a fun touch too. You can buy a little device to make this pretty easily.

Here’s the step-by-step from the Foster Farms site:

1. In a large skillet, heat 1 tablespoon oil over medium heat. Add the garlic and sauté only until golden brown, about 1 to 2 minutes.

2. In a bowl, toss the tomatoes with the olive oil and garlic, season to taste with salt and pepper, and then toss with the basil. Set aside.

3. In a small saucepan, heat balsamic vinegar over medium heat until it begins to simmer, about 4 to 5 minutes. Reduce the heat to medium low and simmer until it is reduced by half, about 10 minutes. Set aside.

4. In the same skillet used to brown the garlic, heat the other 1 tablespoon of olive oil on medium heat. Add the chicken and cook about 7 to 8 minutes per side, until it reaches an internal temperature of 165°F in the thickest part. Always use a meat thermometer to determine the temperature.

5. To plate, add 1 cup spiralized zucchini to each plate, top with 1 chicken breast and ½ cup of tomato mixture, and drizzle 1 tablespoon of balsamic reduction.